Thursday, May 6, 2010
1- 8 oz. cool whip
1 pkg. (8 oz) cream cheese
1/2 cup sugar
1 cup creamy peanut butter
1 tsp. vanilla
1 cup chocolate chips (I used semi-sweet)
~1/4 cup milk
1-1/2 cups finely crushed Oreo cookie crumbs
3 Tbs. melted butter
For crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
For filling, whip together cool whip, softened cream cheese, sugar, peanut butter, and vanilla. Pour mixture in the Oreo crust. Line bottom of separate bowl with chocolate chips and pour in enough milk (1/4-1/3 cup) so that chocolate chips are about half covered. Cover with plastic wrap and melt in microwave for 1 minute stirring it when there's 30 seconds left. After fully melted, spread thin layer over top of peanut butter filling.
Chill in refrigerator. I cooled mine overnight, although I think just a couple of hours would work.